Been following you for four years brother. You inspired me to travel to Italy! You have been a huge part in my pizza making next year I will have my own pop up pizza and I never would’ve improved so quickly had you not shared your knowledge with me and the world of aspiring pizza makers. Thanks again brother
I made the bread once, and since then I used to make it every two day. It is so delicious bread and easy to make, really nice reciepe and process. Thanks
Watching your videos for a while now Vito and absolutely love the authenticity. My household is Pizza mad at the moment and I love every second of it! Thanks for the great content, you and your team are awesome.
@vitoiacopelli hello Vito, I'm chasing a video you had done with a pizzeria called pizza 54 or 56 (50 something) can you please tag me in it please. I've been searching every where. Love your videos, 35 years in the game and still always learning ❤
Detroit style is what I always make at home, it's much more suitable for a home oven. Plus the kids adore it. The key is as you point out those lovely crisp edges with the cheese. Miam !
Back in the day on school we made a pan pizza. It contained all kind of veggies. Back then I thought ‘That’s no pizza’. But it was. It was just a different style. When working a an Italian pizza delivery we made Spagetti pizza. Which is made in a pan too and on top/inside comes spaghetti with cheese, cream and veggies. We brought it to a day at the beach and after eating we were full for the rest of the day.
He said 500 each water and flour. You can use 300 each too. You just need them to match for 100% hydration dough. Only difference is how much dough you want.
@1:22 you say 500g flour, 500g water.. But the onscreen shows 300g. From a recipe I've been using for a long time from you, it's 100g flour, 100g water, 1g of yeast, 1g of honey and it scales from there. It's just the vid graphics that need to be fixed for the Polish in this video
If you add up all the dough balls (280, 300, 500, and 400), you are sitting around 1480g. He said he was going with low hydration. If you add the 500ml water from poolish plus 500ml from additional and divide it out, it is 62%. Given this information, his verbal 500g is correct. However, like others have said, you could use 300. Just adjust the additional so it works out to about 62% hydration and it will still work.
The New York style and Neapolitan style pizzas are my favorites. The 5th should be the Foccacia and the 6th to be Pizza al Taglio and Sicillian pizza being the 7th.
Vito I have a question. I saw a previous video of yours (old one)regarding the double fermentation for the pizza dough. (How to make next level pizza with double fermentation) After the dough is ready, you put it face down. In this video Now you put it face up! Why?
Привіт Віто я бробував робити по тмому рецепті в пічці на дровах все прекрасно але тісто було липке я додав більше муки і все ок . Вітаю з України , хотів з тобою порозмовляти.
Bro you made the dough mashine more expensive then before 😑 And why US or Canada only 😑 I do not want to pay 300 dollars more to ship it to Europe and pay 300 dollar again for import Tax 😑
There are European companies that sell these kind of mixers, in the UK you can get form bakery bits but those imported from Italy you must be able to find them
Been following you for four years brother. You inspired me to travel to Italy! You have been a huge part in my pizza making next year I will have my own pop up pizza and I never would’ve improved so quickly had you not shared your knowledge with me and the world of aspiring pizza makers. Thanks again brother
5th use. focaccia. Thanks Vito! I use your dough recipe for a mean focaccia. Follow steps for Detroit style but cover with garlic and lots of oil. Yum
Winter is here , time to max out my home oven and start making pizza. vito has elevated my pizza game, my family loves it.
I made the bread once, and since then I used to make it every two day. It is so delicious bread and easy to make, really nice reciepe and process. Thanks
May I know at what temperature did you bake the bread at? Thanks
Watching your videos for a while now Vito and absolutely love the authenticity. My household is Pizza mad at the moment and I love every second of it! Thanks for the great content, you and your team are awesome.
That is awesome!
@vitoiacopelli hello Vito, I'm chasing a video you had done with a pizzeria called pizza 54 or 56 (50 something) can you please tag me in it please. I've been searching every where. Love your videos, 35 years in the game and still always learning ❤
Detroit style is what I always make at home, it's much more suitable for a home oven. Plus the kids adore it. The key is as you point out those lovely crisp edges with the cheese. Miam !
Back in the day on school we made a pan pizza. It contained all kind of veggies. Back then I thought ‘That’s no pizza’. But it was. It was just a different style. When working a an Italian pizza delivery we made Spagetti pizza. Which is made in a pan too and on top/inside comes spaghetti with cheese, cream and veggies. We brought it to a day at the beach and after eating we were full for the rest of the day.
Thanks, Maestro!
This is glorious! Thank you Maestro!
Great job vito
Vito it’s hard to choose because it all looks great!😋
time laps videos are fantastic. and i love PIZZA thanks Vito!
Great compare , to the most popular styles of pizza ! As always , great video Vito !!!
Best pizza maker
Nice video thx vito
This man is a magician with a ball of dough.
I remember the original video you made like this back in Chicago. I still watch that one. It's one of the best videos you made! 🍕 🍻
Awesome Vito!
I always come to Vito channel when I forget how to make pizza dough because it's simply the best! 😋
Pizza master, family man, many salutations!
Vito, small mistake you said the poolish reciepe is 500grams but the ingredient list on the list said 300g.
Need the answer vito please
He said 500 each water and flour. You can use 300 each too. You just need them to match for 100% hydration dough. Only difference is how much dough you want.
Mouthwatering is 💯correct!! Very lovely pies!!! 😋
Mantaaaap mas Vito ...👍👍👍👍👍👍👍👍
Franco Pepe is The Best Pizza Chef in the world in 2021, 2022, and 2023, is a master pizzaiolo known for revolutionizing the art of pizza making.😊
Nice video! 🇮🇹👊👍🏻
Just started to do some pizzas at home thanks to you Vito
@1:22 you say 500g flour, 500g water.. But the onscreen shows 300g. From a recipe I've been using for a long time from you, it's 100g flour, 100g water, 1g of yeast, 1g of honey and it scales from there. It's just the vid graphics that need to be fixed for the Polish in this video
Confusing
It's not Polish, it's Italian!
Jokes aside though yes I did notice that, thank you for the clarification!
Where is the clarification?
Love it, thanks!
Thank you too!
Please clarify the water and flour weights in the poolish
By eye
If you add up all the dough balls (280, 300, 500, and 400), you are sitting around 1480g. He said he was going with low hydration. If you add the 500ml water from poolish plus 500ml from additional and divide it out, it is 62%. Given this information, his verbal 500g is correct.
However, like others have said, you could use 300. Just adjust the additional so it works out to about 62% hydration and it will still work.
Thank you.
My favorite Pizza Guru!
Ciao maestro, could you recommend us some proofing boxes?
I love your videos!!!!
I love everything
3 Time Maestro of pizza dough, for all style, U'r the One S&C in the same Time 😋😋😋
Hi ! What kind of flour do you use ? Thank you
Nice video!
The New York style and Neapolitan style pizzas are my favorites. The 5th should be the Foccacia and the 6th to be Pizza al Taglio and Sicillian pizza being the 7th.
What flour did you use for the "Strong Poolish"? Will this recipe work for a wood-fired oven?
Best of all the best
Maestro! 🤤
Hey Vito, where in Los Angeles can I get a focaccia barese sandwich like you made Neen Williams? That looked amazing, and I have to try it.
very graceful 😋😋😋🍕🍕🍻🍻🍹
Can you please put the steps / ingredients on making the pizzas in the description so that we could print them out.
❤AWESOMENESS VITO🔥🤩🎈😋😎
What kind of flour did you use? And was is 300g water/flour or 500g?
500 g, wrong teks
May i know the oven temperature and timing please? Thank you ❤
Damn living legend
Vito I have a question.
I saw a previous video of yours (old one)regarding the double fermentation for the pizza dough. (How to make next level pizza with double fermentation)
After the dough is ready, you put it face down.
In this video Now you put it face up! Why?
You said 500 g of water and flour in the video but the recipe you showed at the same time says 300g of each, which one is it?
Is there a discount code to purchase the Mixer?
Vito, is this recipe 500grms of flour or 300? Also, what type flour ?00 or Manitoba or what?
What is your oven temperature?
Maestro, can the dough be made with a regular planetary mixer/regular kitchen mixer?
vito, where can i find these boxes that you use to store the dough? how is it called?
The link is in his description box
Hi chef am from Sri Lanka 🇱🇰 am really..😌really..😌 😍 like you
Your videos chef 🧑🍳 🍕
Sell me 3 proofing trays with your logo on them.I need 4 more to give to my friends ❤❤
At what temp to cook the bread?
Garlic butter and melted mozzarella on top of that bread!!
first comment! we're wating for turkish pizza aka lahmacun!
Lahmacun is not even close to a Pizza. Common man ..
(I am half Turkish myself)
@@SwissMarksman Sssh! Keep this between us.
I'd like to see Vito's lahmacun.
Heyy Vito! can i make such pizzas in a microwave oven?
What is the flour W rating ?
😍Top
Vito!
Ciao!
x
Your Detroit style is very much like a good focaccia but lower hydration.
When I watch a Vito video it must be time to make a pizza.
So this home oven did not use any pizza stone for these pizzas? They turned out great.
i think he has a steel on the upper rack. What temp was the bread baked?
Anybody hear what type flour and also oven temperature for bread and prebake??
What about calzones, stromboli?
When he says dry yeast, does anyone know if he’s using Active dry yeast or instant yeast?
Finally you moved to a pizza steel
What brand of oil can is that ?
The link is in his description box
VITO!!!
Mozzarellaaaaaa
Hope you will seel Both Strong and 00 Flour
One of my sons is named Walter.
Walter the IV.
Hello 👋 guys iam also pizza 🍕 chef 😋😄
plumber pizza
You said you used strong flour…… what flour did you use?
Manitoba flour. Or bread flour in North America.
Wooowww
Dont forget New Haven.
Where is Bari style?
what would the doigh recipe be if you use a poolish recipe of 400 grams flour 400 grams water 4 grams yeast 4 grams honey
My poor hands😢
why no content in youtube
Video says 500g flour and water but on screen says 300g each which one is the correct amounts. Please help with amounts anybody know????????!!!!!!!
The poolish recipe says that on screen help
Привіт Віто я бробував робити по тмому рецепті в пічці на дровах все прекрасно але тісто було липке я додав більше муки і все ок . Вітаю з України , хотів з тобою порозмовляти.
I made this recipe to exact spoken recipe and it turned into a gloppy unusable mess. I officially give up on pizza dough.
Sorry, but true Detroit pizza is made in a carbon steel pan.
Bro you made the dough mashine more expensive then before 😑
And why US or Canada only 😑
I do not want to pay 300 dollars more to ship it to Europe and pay 300 dollar again for import Tax 😑
There are European companies that sell these kind of mixers, in the UK you can get form bakery bits but those imported from Italy you must be able to find them
No thanks, this is not for me. If I can't make it with my hands, I'm not making it at all.
You can make it with your hands, put some elbow grease into it son
Funny
Hahahaha.. such a stoopid comment
6th use: Langos ❤️